Fish Fusilli
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Fish Fusilli
Times
- Prep Time : 15 minutes min
- Cook Time : 35 minutes min
- Ready Time : 50 min
Servings
6-8 Servings
Ingredients
- 1 (1-lb) box fusilli pasta, cooked according to package directions, divided
- 1 (20-ounce) package Gefilte Fish completely defrosted
- 1 (8-ounce) package feta cheese crumbled into large pieces
- 1/3 cup chopped dry spinach, fresh or frozen
- 2 teaspoons prepared minced garlic
- 1 tablespoon fresh thyme, chopped or 1 1/2 teaspoons dried thyme
- 2/3 cup breadcrumbs, divided
- 1/8 teaspoon cracked black pepper
- 3 teaspoons extra virgin olive oil, divided
- 1 tablespoon butter or margarine, divided
- 1 (28-ounce) can of crushed tomatoes, divided
- 1/2 cup fresh grated parmesan or shredded mozzarella, divided
Directions
- Preheat your oven to 400 F.
- Cook pasta according to package directions for “al dente” – run cold water over it and set aside.
- While pasta is cooking, in a large bowl combine gefilte, feta, spinach, garlic, thyme and 1/3 cup breadcrumbs.
- Spread the remaining breadcrumbs on a cookie sheet.
- Using 2 teaspoons of fish mixture, with wet hands form into balls (“Fish Bites”) and roll in breadcrumbs to coat.
- Heat a large skillet with 1/2 of the butter and oil.
- In batches, begin to sauté the balls on all sides, until golden brown.
- With a slotted spoon, transfer to paper towel lined plates.
- Continue, adding remaining butter and oil as needed until you have finished sautéing all the balls.
- In layers, coat the bottom of a 15×10 ovenproof dish with 1/2 of the crushed tomatoes, pasta, fish bites and Parmesan cheese. Repeat these steps and layer remaining ingredients finishing with the cheese.
- Bake, uncovered at 400 F for 10 minutes. (Broil for an additional 1-2 minutes for a crispy crunch). Let stand for 5 minutes and serve warm.
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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